Do you use these sheets wet or dry?

i would be careful about fully wetting these sheets... the collagen material gets very soft and jelly like as it gets wetter. i would recommend eyeballing the general size of a piece you will need to fully wrap your whole muscle and pre-cut it. Place the moist (not dripping wet piece of muscle on the sheet and wrap it like a present. The surface moisture you will find causes excellent adhesion of the wrap material to the muscle surface keeping enough structural integrity to the wrap to allow you to encase it in the netting or twine without tearing the wrap itself, if you made it too wet you almost definitely will tear the collagen wrap. good luck!

Can they be used for dry aging large beef cuts in a regular home refrigerator?

Your refrigerator will dry them too fast without some sort of humidifier. What you are looking for is the Umai dry aging bags.

If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?

I live in southeast NC where it is very humid, and we don't have that problem. Try adding some humidity? Wet sponge or wet rag in the chamber?

Does it include the netting?

No, and the netting is needed to assure good bonding. Make sure you get netting that will easily fit over your meat to avoid tearing the sheets, which are fragile...but can be repaired with a patch. The sheets did a fine Bone-in ribeye and a few biltong chunks so far...good product... The sheets age the meat faster than the UMAI bags

The Sausage Maker Dry Aging Collagen Sheets For Dry Aging

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Sold byAmazon PanamaDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Description

🥩 Elevate your dry aging game with precision and flavor mastery!

DURABILITY MEETS DELICACY - Ultra-thin collagen sheets that hold strong without compromising airflow or smoke infusion.
TRADITION MEETS INNOVATION - Trusted by pros for Capicola and ham curing, elevating your charcuterie game.
ENHANCED FLAVOR PENETRATION - Micro-perforations ensure optimal breathability and deep smoky flavor absorption.
BULK PACK FOR SERIOUS MAKERS - Five premium sheets per pack to keep your dry aging projects rolling without interruption.
PRECISION SIZED FOR PERFECT AGING - Generous 22" x 29" sheets wrap whole-muscle cuts flawlessly for consistent dry aging.

The Sausage Maker Dry Aging Collagen Sheets are premium, thin yet durable sheets measuring 22" x 29" designed for wrapping whole-muscle cuts during dry aging or curing. Featuring tiny perforations, they allow optimal breathability and smoke penetration, enhancing flavor development. Ideal for traditional charcuterie like Capicola and ham, this 5-piece pack supports professional-quality meat aging at home or in artisanal kitchens.

Specifications

ASIN	B01N9MHCHA
Best Sellers Rank	#84,349 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #25 in Sausage Stuffers
Customer Reviews	4.6 4.6 out of 5 stars (465)
Manufacturer	The Sausage Maker
Package Dimensions	6.06 x 3.9 x 0.75 inches; 2.89 ounces
UPC	015913023138
Units	5 Count

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